Thanksgiving Table Greenery

I recently heard a friend say she was so excited to make rich side dishes and desserts for Thanksgiving that she was thinking of foregoing the turkey completely. Though maybe a little exaggerative, I think this is a common thought of many folks. And don’t get me wrong- I love sides and desserts just as much as the next guy, but there is something wonderful about a balanced table, even on Thanksgiving.

What is a balanced table, you ask? Simply put, it’s one with variety, and the benefits of this variety are numerous: aesthetically pleasing, inviting and satisfying, just to name a few. Oftentimes table diversity is overlooked on Thanksgiving, and commonly the forgotten element is the gorgeous greenery. How sad!

We all know that greens are good for us, so let’s make this year the year they’re not left in the crisper on Thanksgiving. See below for a few of our favorite dark, leafy greens recipes (good for any occasion!). Each is also great for making ahead if you’re looking to save time on the big day.

Wild rice, local seasonal greens, fennel and red cabbage, melded with a clean lemon olive oil dressing make this a northwest favorite. A great way to add color and freshness to any table. To get the recipe, click here.

The BEST cooking method for assertive greens like kale and collards. Renders them tender and tasty. For the recipe, click here.

By massaging salt into kale, the bitterness disappears and the leaves become tender. Dress it with olive oil and apple cider vinegar after adding fresh apples, currants, nuts and crumbled cheese. A HUGE favorite for any occasion. To print the recipe, click here.